Red Lobster Biscuit Chicken Pot Pie

A cozy, creamy chicken pot pie topped with golden, fluffy Red Lobster Cheddar Bay Biscuits instead of traditional pie crust. Easy weeknight comfort food ready in 45 minutes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken diced or shredded; rotisserie chicken works great
0.25 cup butter
1 small onion diced
2 cloves garlic minced
0.33 cup all-purpose flour
1.75 cups chicken broth low-sodium recommended
0.75 cup milk or heavy cream heavy cream for richer filling
1 cup frozen peas and carrots
0.5 cup celery chopped
salt and black pepper to taste
1 box Red Lobster Cheddar Bay Biscuit Mix plus ingredients listed on box: milk, butter, cheese packet

Equipment

large skillet
Baking dish (lightly greased)
whisk

Method

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish and set aside.
Melt butter in a large skillet over medium heat. Add diced onion and chopped celery and saute until soft, about 4 to 5 minutes.
Add minced garlic and cook for 1 minute, stirring constantly.
Stir in flour and cook for 1 full minute to build the roux.
Slowly whisk in chicken broth, then milk or heavy cream, pouring gradually and whisking continuously until smooth.
Stir in cooked chicken, frozen peas and carrots, salt, and black pepper. Simmer until filling thickens, about 3 to 5 minutes.
Pour filling into the prepared baking dish and spread into an even layer.
Mix the Cheddar Bay Biscuit dough according to package instructions. Drop spoonfuls evenly over the filling.
Bake uncovered for 25 to 30 minutes until biscuits are golden brown and cooked through.
Brush biscuits with the included garlic butter topping packet and serve immediately.

Notes

Use rotisserie chicken for easiest prep. Freeze filling only (not biscuits) for up to 3 months. Reheat leftovers in a 350 degree F oven for best texture.